Side Pannel
Shatta
Ingredients List
- Small red chili peppers
- 1 c Parsley; chopped
- 1 c Fresh cilantro; chopped
- 1 1/2 tb Garlic; ground or minced
- 1 ts Each salt and pepper
- 1 ts Cumin
- 2 tb Olive oil
Directions
In a blender, puree enough chili peppers to measure 1 cup. Puree the
parsley and cilantro together; mix well with the pureed chili peppers. Add
the garlic, seasonings and olive oil; blend well. Shatta, like zhoug,
should be put in a jar and placed in the refrigerator, for use in many
recipes. It also will keep for many months.
Yield: 1 1/2 cups.
The author writes: "Shatta...is less powerful than zhoug. Its bright red
color adds a rich hue to sauces and salads and enhances its delicious
taste. Shatta is a pleasure."
parsley and cilantro together; mix well with the pureed chili peppers. Add
the garlic, seasonings and olive oil; blend well. Shatta, like zhoug,
should be put in a jar and placed in the refrigerator, for use in many
recipes. It also will keep for many months.
Yield: 1 1/2 cups.
The author writes: "Shatta...is less powerful than zhoug. Its bright red
color adds a rich hue to sauces and salads and enhances its delicious
taste. Shatta is a pleasure."
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